Tofu and Egg Pudding

Ingredients

• 255 g (9 oz)silken tofu
• 4eggs
• 240 ml (1 cup)chicken stock
• 5 ml (1 tsp) Korean salted shrimp, or 1.25 ml (1/4 tsp) saltKorean salted shrimp or salt
• 2green onions, finely chopped
• 10 ml (2 tsp)toasted sesame seeds

Instructions

1. 1

   Mash the tofu

   Set a mesh strainer over a mixing bowl. Press the silken tofu through it with the back of a spoon until smooth.

2. 2

   Strain the eggs

   Beat the eggs in a separate small bowl, then pour them through the strainer into the tofu.

3. 3

   Mix the pudding

   Add the chicken stock and mix well. If using salted shrimp, mince it finely and stir it in; otherwise add the salt. Add the green onions and sesame seeds, then combine.

4. 4

   Divide into bowls

   Pour the mixture into 2–4 microwave-safe serving bowls and cover each with a microwave-safe plate.

5. 5

   Microwave until set

   Cook on high power for 6–8 minutes if using 2 bowls, or 3–5 minutes if using 4 bowls.

6. 6

   Serve with care

   The pudding will be very hot when cooked, so handle the bowls carefully. Serve hot.

What is tofu and egg pudding?

This dish is a Korean-style savoury steamed egg, made here with silken tofu for a soft, delicate set. It draws on the comforting texture of Korean gyeran-jjim, while the tofu makes this version especially tender.

Straining the tofu and beaten eggs helps remove lumps, and the stock seasons the mixture throughout. The microwave makes small portions convenient without needing a steamer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 13g protein, 3g carbs, 9g fat.

The eggs and tofu provide most of the protein, while the eggs and sesame seeds contribute much of the fat. The small amount of carbohydrate comes mainly from the tofu and green onions; serve it with rice or vegetables to make a more balanced plate.

Why silken tofu works

Silken tofu: its smooth, high-moisture texture blends readily with beaten eggs and gives the pudding a custardy consistency. Press it through the strainer rather than stirring roughly, so the mixture stays even.

Eggs: sieving them after beating helps catch firm strands and creates a more uniform base. This is particularly useful when you want a delicate texture.

Seasoning the mixture

Salted shrimp: finely mincing it spreads its savoury, briny flavour through the pudding. Salt is a straightforward substitute, though it will not bring the same seafood note.

Chicken stock: this provides both moisture and savouriness, so taste the stock before deciding whether to adjust the seasoning. The recipe uses the stock as supplied, without reducing it.

Choosing bowls and timing

Bowl size: divide the mixture between 2–4 microwave-safe bowls, as the recipe directs. Smaller portions cook more quickly, which is why the timing differs.

Microwave power: use the high setting and start with the lower end of the stated time range. Microwave ovens vary, so check whether the pudding has set before adding more cooking time.

How to judge doneness

Set centre: the pudding should look just set rather than liquid in the middle. If it still appears loose, return it to the microwave briefly and check again.

Gentle texture: avoid cooking it far beyond the stated range, as egg can become firm and rubbery. The covered bowls help the mixture cook gently, but both the dishes and their covers become hot.

Finishing and serving

Green onions: finely chopped pieces give the mild pudding a fresh, savoury lift. Stir them into the mixture so they are distributed in each bowl.

Sesame seeds: toasted seeds add a nutty finish. Serve the pudding hot, taking care when removing the covers because trapped steam can escape.

What to serve alongside

Rice: steamed rice makes this soft pudding part of a more substantial meal and is a natural match for its savoury flavours. A small bowl of kimchi or simply prepared vegetables can add crunch and contrast.

As a side: serve smaller portions alongside other Korean-inspired dishes. Since the pudding is mild and tender, pair it with something crisp or more strongly seasoned.

Recipe notes & tips

• Use silken tofu for the smoothest, most delicate texture.
• Strain the beaten eggs directly into the tofu mixture to catch any firm strands.
• Mince the salted shrimp finely so its flavour is spread evenly.
• Use microwave-safe bowls and plates that fit securely over them.
• Begin checking at the shorter cooking time, as microwave power can vary.
• Lift the covers away from your face to avoid hot steam.

Variations

• Use salt: replace the salted shrimp with 1.25 ml (1/4 tsp) salt as specified.
• Add a chilli note: serve with a little gochugaru on top for gentle heat.
• Use vegetable stock: swap it for the chicken stock for a meat-free variation.
• Finish with sesame oil: add a few drops after cooking for a stronger sesame aroma.
• Add mushrooms: fold in a small amount of finely chopped, cooked mushrooms for extra savoury flavour.

Common mistakes to avoid

• Skipping the strainer: lumps can remain in the tofu and eggs; press both through it as directed.
• Using a non-microwave-safe bowl: it may not be suitable for high-power cooking; choose microwave-safe serving dishes.
• Overfilling the bowls: the mixture needs room to cook evenly; divide it between 2–4 bowls.
• Cooking every portion for the same time: smaller portions cook faster; follow the separate timing ranges for 2 or 4 bowls.
• Overcooking the pudding: the eggs can turn firm; start checking at the lower end of the time range.
• Handling the cover carelessly: steam and dishes are very hot; remove the plate cautiously.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat gently in the microwave until hot throughout, taking care not to overcook the egg.

Frequently asked questions